RE: [CH] Re: Piri-Piri - Whiskey question
T. Matthew Evans (matt.evans@ce.gatech.edu)
Wed, 7 Nov 2001 10:18:55 -0500
If one is interested in smokiness, how about trying Laphroig, which is the
smokiest single malt I have ever tasted.
I'd like to hear from some more experienced scotch drinkers here....
Matt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This thread got me to thinking of why I like some Whiskys in particular over
others, and the common denominator seems to be the amount of 'peat-iness' in
the drink. Two favourites for this are the Glenlivet, and probably my fave,
Bowmore. Both are very peaty and give the whisky a wonderful 'smoky' taste,
which is how I like my chiles, very smoked...chipotle being my favourite at
the moment.
Don't know how well a true malt whisky would stand up to an infusion of
chile (not very well, I suspect), but if anyone likes 'smoky' flavoured
foods, give Bowmore a shot...
By the way, anyone tried putting a slug or two of Jack Daniels into a Salsa
Fresca, and cutting back on the oil/vinegar...? Tastes great!
Cheers!
Gareth (up here in a very wet and windy Scotland, wondering if the habs are
*ever* going to ripen...)